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Big Black Dog: Blueberry Lavender Jam

September 20, 2009

Blueberry Lavender Jam




Lavandula; The lavenders (Lavandula) are a genus of 39 species of flowering plants in the mint family, Lamiaceae, native to the Mediterranean region south to tropical Africa and to the southeast regions of India. The genus includes annuals, herbaceous plants, subshrubs, and small shrubs. The native range extends across the Canary Islands, North and East Africa, south Europe and the Mediterranean, Arabia, and India. Because the cultivated forms are planted in gardens world-wide, they are occasionally found growing wild, as garden escapees, well beyond their natural range. Because lavender cross-pollinates easily, however, there are countless variations within the species. The color of its flowers has come to be called lavender. Lavandula photo by: John Crellin




Lavender is one of my favorite plants and at one time I had seventeen varieties of Lavandula thriving in my formal gardens. But due to a very cold, dry winter in 1996, even though I heavily mulched, I lost all of them along with many other plants! And 1997 was the saddest spring of my life!

I love to add lavender to recipes and have a delicious Grilled Lavender Chicken recipe that even Mr. Tastebuds enjoys! So I was thrilled when I found the recipe for Blueberry Lavender Jam. But not being a blueberry lover I was surprised at just how good this jam was and proceeded to eat two toasted English Muffins loaded up with butter and this wonderful sweet jam!



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Blueberry Lavender Jam
Recipe adapted from Country Living Magazine

2 tablespoons dried lavender flowers
1-11 1/2 oz can frozen white grape juice concentrate
3 cups fresh blueberries, washed and drained

1. Make a lavender sachet: Cut a piece of cheesecloth into a 6-inch square, place lavender in the center, and tie into a bundle with kitchen twine.

2. Cook the jam: In a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate, and blueberries to a boil. Stir constantly to prevent burning until the berry mixture jells -- about 20 minutes. (To test whether mixture has jelled, place a teaspoonful on a plate and let cool to room temperature. Lightly touch the berry mixture with your finger to see if it has consistency of jelly. If not, continue to cook for 10 more minutes and check again by using the same test.) Cover and steep for 2 hours.

3. Store the jam: Remove the lavender sachet and discard. Divide the jam between 2 pint jars. Cover and store in the refrigerator for up to 1 month.



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15 Comments:

Blogger Keiara Wells said...

ohhh I will DEFINITELY be making this.. YUM :) thanks for sharing! xox

September 20, 2009 at 11:23 AM  
Blogger Kate said...

Wow! Coincidentally, I was just researching lavender and was going to the nursery today! This looks amazing. I will definitely be making this one. Thank you!

September 20, 2009 at 11:30 AM  
Blogger Lisa said...

That Grilled Lavender Chicken is delicious for sure! I really enjoy finding new culinary uses for lavender. This jam sounds terrific, too.

September 20, 2009 at 2:20 PM  
Blogger La Table De Nana said...

Oh my gosh..I love that!! How beautiful..O bet it tastes wonderful..it looks it!

September 20, 2009 at 2:51 PM  
Blogger Danielle said...

thats it? no pectin or anything? wow. Your jam looks really yummy. wish I had some for my biscuits.

September 20, 2009 at 3:32 PM  
Blogger YankeeQuilter said...

Last year I made some lavender shortbread...really nice! I need to plant some more next spring.

September 20, 2009 at 4:03 PM  
Blogger Michelle said...

Danielle, Blueberries are very high in pectin and I 'think' concord grapes are high too.

But the jam jelled up beautifully and I have a horrible time making that darn jell point!

September 20, 2009 at 4:18 PM  
Anonymous Jen @ My Kitchen Addiction said...

Ooh... This sounds delicious! I have lavender growing in my garden, but I have never actually cooked with it. I often pick and dry it for potpuri... I will have to start using it when I cook!

September 20, 2009 at 8:05 PM  
Blogger Lori E said...

Oh man I have a bunch of blueberries but no lavender.
Lavender is so good in cooking. Underused I say.

September 20, 2009 at 8:31 PM  
Blogger Danielle said...

I love the idea of such a pure, simple recipe...Thanks for the info about the blueberries :)

September 20, 2009 at 11:57 PM  
Blogger Natashya KitchenPuppies said...

Mmm, what a great idea to make it into jam!
We have lavender that is rated safe for Canadian weather, maybe that will work for you. We have terrible freeze/thaw cycles so plants have to be hardy here.

September 21, 2009 at 11:20 AM  
Blogger Pam said...

I just started cooking with lavender this year, and I love it!

September 21, 2009 at 6:26 PM  
Blogger Karine said...

The combo of lavender and blueberries sounds delicious! Thanks for sharing :)

September 21, 2009 at 10:28 PM  
Anonymous Kayte said...

This looks so pretty. I love lavendar to smell, etc., but I cannot eat it in foods as it tastes like perfume (I have the same problem with cilantro, it tastes like soap to me), so I won't try this one, but I have to say, it looks delicious!

September 26, 2009 at 3:24 PM  
Blogger Kathleen said...

That looks excellent..I love blueberry jam..
And I remember on the CF when you posted about English muffins..still never made them..
Abelskievers ..I did them!

October 1, 2009 at 9:04 PM  

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